Jul 13 2026
Restaurants›Campo Enoteca›Beef Osso Bucco Recipe

Beef Osso Bucco Recipe

Inspired by Campo Enoteca
Time8h 40m
Serves4

Little Brook Farm beef shanks braised overnight, tossed with roasted rep peppers, rich braising jus, local cream and radiatore

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Osso Bucco

Method

Preparation of Osso Bucco

  1. 1

    Season the Beef Shanks

    Sprinkle the beef shanks with salt and black pepper on all sides.

  2. 2

    Sear the Beef

    In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef shanks and sear them for about 3-4 minutes on each side until browned. Remove from the pot and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

  4. 4

    Add Liquids and Herbs

    Pour in the red wine and scrape the bottom of the pot to deglaze. Add the beef broth, thyme, and bay leaves. Stir to combine.

  5. 5

    Braise the Beef

    Return the seared beef shanks to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Braise for at least 8 hours or overnight until the meat is tender and falling off the bone.

Final Preparation

  1. 6

    Cook the Radiatore Pasta

    In a separate pot, cook the radiatore pasta according to package instructions until al dente. Drain and set aside.

  2. 7

    Combine Ingredients

    Once the osso bucco is finished braising, remove the beef shanks from the pot. Shred the meat and set aside. Strain the braising liquid and return it to the pot. Add the roasted red peppers and let simmer for 5 minutes.

  3. 8

    Finish the Sauce

    Stir in the local cream into the sauce and let it thicken for about 10 minutes. Season with salt and pepper to taste.

  4. 9

    Serve

    Toss the shredded beef with the sauce and serve over the cooked radiatore pasta. Garnish with grated Parmesan cheese.

More from Campo Enoteca